4 sausages (I used sweet Italian)
1 cup sliced raw onions
1 Tbsp olive oil
1 Tbsp butter
1/2 cup chicken stock
2 Tbsp red wine (optional)
2 Tbsp heavy cream
salt & pepper to taste
2 cups cheesy cauliflower puree
chopped parsley to garnish
Cook the sausages in a medium saute pan until browned and cooked through. Remove from the pan and set aside. Add onions to same pan, along with the butter and olive oil. Cook for 5 – 7 minutes at medium heat until onions are browned and softened. Add chicken stock and red wine (if using) and cook for another 3 – 5 minutes until reduced. Add the heavy cream and cook another 2 minutes. Season with salt and pepper. Add sausages back to the pan with the onions for a couple more minutes until heated through. To plate, place 1/2 cup of cauliflower puree in a shallow bowl. Add one sausage to each plate and top with onion gravy. Garnish with chopped parsley or another herb of your choice.
2 Tbls. butter OR margarine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
14 oz. can stewed tomatoes – chopped
6 oz. can tomato paste
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
1/4 tsp. garlic salt
1 cup apple cider OR beer
1 lb. Kielbasa – sliced, low-fat okay
2 cups cooked egg noodles
In a skillet, sauté onion and green pepper in butter until soft.
Stir stewed tomatoes, tomato paste, and spices into skillet; simmer for 10 minutes.
In separate skillet, simmer sausage in cider or beer for 10 minutes.
Drain sausage; discard cider/beer.
Fold together all ingredients.
1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
fine sea salt
freshly ground black pepper
1 cup of grated sharp cheddar cheese
Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.
6 med. potatoes – baked, peeled, cubed OR 4 cups frozen hash browns
1 med. onion – sliced
2 Tbls. butter OR margarine
2 tsp. seasoned salt
1 lb. pork breakfast sausage – browned OR 1 lb. bacon – fried, crumbled
1 cup shredded cheddar cheese
12 eggs – beaten OR 3 cups egg substitute
salt and pepper – to taste
Brown potatoes and onions in butter, seasoning with seasoned salt.
Place potatoes and onions in a greased 13 X 9 X 2 baking dish.
Sprinkle sausage OR bacon over potatoes; sprinkle cheese over meat; top with eggs; season with salt and pepper.
Bake in a 350 degree oven for 30 minutes, or until eggs are set in the center.